Caramel Macchiato Cupcakes with Salted Caramel Filling

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2/3 cup Cocoa powder
  • 1 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1 1/2 tsp Salt
  • 3/4 cup Sugar
  • 2 1/2 tsp Vanilla
  • 2/3 cup Your favorite gluten free flour mix

• Oils & Vinegars

  • 6 tbsp Oil

• Nuts & Seeds

  • 1/2 cup Almonds

• Drinks

  • 1/2 cup Coffee or espresso, unsweetened
  • 1 1/2 tsp Espresso, powder

• Dairy

  • 6 tbsp Butter, salted
  • 4 oz Butter, unsalted
  • 4 oz Cream cheese
  • 1/2 cup Heavy cream

Found on addictedtoyum.net

Ingredients

• 2/3 cup of your favorite gluten free flour mix (regular flour works if youre not gluten free)
• 2/3 cup cocoa powder (not dutch-process!!!)
• 1 1/2 teaspoons espresso powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 6 tablespoons oil
• 1 egg
• 1/2 cup room temperature unsweetened coffee or espresso
• 1 1/2 teaspoons vanilla extract
• 1 cup granulated sugar
• 6 Tablespoons salted butter
• 1/2 cup heavy cream
• 1 teaspoon salt
• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 Cup Slivered Almonds

Directions

• Preheat oven to 350ºF and put cupcake liners in a cupcake pan.
• In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
• In a large bowl, whisk together the sugar, oil, egg, espresso/coffee and vanilla until smooth.
• Fold the dry ingredients into the wet ingredients until evenly combined.
• Fill each cupcake liner 2/3 full.
• Bake in preheated oven for 15-18 minutes, until a toothpick inserted into the center comes out clean.
• Cool for 10 minutes in the cupcake pan, then transfer to a wire rack and cool completely before frosting.
• Heat granulated sugar in a medium saucepan over medium heat, stirring constantly.
• Once sugar is melted, add the butter.
• Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
• Slowly add 1/2 cup of heavy cream while stirring.
• Allow the mixture to boil for 1 minute.
• Remove from heat and stir in 1 teaspoon of salt. The sauce will thicken as it cools.
• Allow the sauce to cool to room temperature before filling the cupcakes.
• Allow the butter and cream cheese to sit out and come to room temperature, or soften (but do NOT melt!) in the microwave.
• In a large bowl or stand mixer with the whisk attachment, combine the butter, vanilla, and cream cheese.
• Turn the mixer to low speed and slowly add the powdered sugar one cup at a time until smooth and creamy.
• Scoop out the centers of the cooled cupcakes.
• Fill the cupcakes with room temperature Salted Caramel Sauce.
• Frosting can be piped on in a decorative fashion or spread on with a butter knife.
• Top with slivered almonds if desired and drizzle salted caramel sauce on top.